Chicken chilli soup with salsa

Preparation

1. Heat the oil in a large saucepan over a high heat.
2. Add the mince and cook for about 4 minutes, stirring occasionally, until lightly browned.
3. Reduce the heat to moderate and add the onion, celery, capsicum and garlic.
4. Continue cooking, stirring frequently, for about 2 minutes or until the onion begins to soften.
5. Stir in the tomatoes with the juice from the can, the stock, coriander, cumin, oregano and chilli powder.
6. Bring to the boil, then reduce the heat to low, cover the pan and simmer for 20 minutes.
7. Preheat the oven to 160°C.
8. Add the zucchini, corn and borlotti or kidney beans to the soup.
9. Bring back to the boil, then reduce the heat to low and cover the pan again.
10. Simmer the soup for a further 10 minutes or until the zucchini are just tender.
11. Meanwhile, wrap the stack of tortillas tightly in foil and heat in the oven for about 10 minutes or until warmed through and soft.
12. To make the salsa, place the lime juice in a bowl.
13. Halve, stone, peel and dice the avocados, then add to the bowl and gently toss them in the lime juice (this will prevent them from discolouring).
14. Gently mix in the tomatoes, spring onions and rocket, adding seasoning to taste.
15. Take care not to break up the diced avocados.
16. Season the soup with salt and pepper.
17. Ladle the soup into warm bowls and serve.
18. The salsa can either be spooned on top of the soup or wrapped in the warm tortillas and eaten as an accompaniment.